With a recipe title like that, who could resist?! ;-) (((A shout-out to user 'Hilary Lyons' at Allrecipes.com - I used her "Low-Fat Blueberry Bran Muffins" recipe as a base for mine, and I want to give credit where credit is due!))) [Created 2007-12-14 / Tweaked / Revised 2007-12-20.]Submitted by: CURVES_N_CURLS

Moist, delicious, flavorful muffins that come together quickly and make a great breakfast. Swap out any other fruit sauce for applesauce; try canned pumpkin, mashed berries, canned butternut squash, mashed banana.

I accidentally made these without the butter and they were still edible, but nowhere near as delicious. Good to know that you can just leave it out and shave off 40 calories and 4g of fat per serving.Submitted by: EMI101908

Didn't have any type of flour on hand so I ended up using a mix of ground Fiber One and Hodgson Mill Oat Bran cereal. Honestly haven't tried these yet - they're cooling on the stove right now. Came out smaller than I expected, but looks like I can have about 3 for the "price of one" so I'm OK with that. They're super moist and almost a bread pudding like texture.. might not work for some people, but I love them!Submitted by: RUNDOGMPLS

This low fat, high fiber muffin recipe substitutes applesauce for the oil traditional found in such recipes, and replaces a portion of the flour with wheat bran for extra fiber. To keep the calories down, the sugar has also been swapped for splenda*

These muffins bake up large, light and fluffy, with a slightly coarse texture. The wheat germ dusted on top adds a light nutty flavor, with extra vitamin E and folates to boost.